Method of preparing a fully kettle hop flavored beverage

ABSTRACT

A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

CROSS-REFERENCE TO RELATED APPLICATION

[0001] This application is a divisional of U.S. Ser. No. 08/892,898filed Jul. 14, 1997, which is a continuation-in-part of U.S. Ser. No.08/469,381 filed Jun. 6, 1995, now abandoned, which is acontinuation-in-part of U.S. Ser. No. 08/218,559 filed Mar. 28, 1994,now abandoned.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH AND DEVELOPMENT

[0002] Not applicable.

BACKGROUND OF THE INVENTION

[0003] 1. Field Of The Invention

[0004] The present invention generally relates to adding a hop flavor tobeverages. More particularly, it relates to novel methods of preparingfully kettle hop flavored beverages and compositions for use in suchmethods.

[0005] 2. Background Of The Art

[0006] Hops, in the form of either the ground dried plant or pellets,are used in brewing to give the beverages, such as beer or ale, theircharacteristic bitter flavor and pleasant aroma. The hops usually areadded to the boiling wort in the brewing kettle. Alternatively, ifprimarily a bitter flavor is desired, a hop extract can be added to thebrewing kettle or an isomerized hop extract, if it is highly purified,may be added post kettle, i.e., after the wort has been boiled or afterfermentation.

[0007] The primary hop constituents which are utilized in the brewingprocess are the alpha acids, the beta acids, the uncharacterized resinsand the hop oils. The alpha acids are known as humulones and the betaacids are known as lupulones. The alpha acids are the precursors of thebitter substances in beer. The beta acids or lupulones have lowsolubility in wort and beer and they are believed to play a relativelyminor role in the brewing process.

[0008] During brewing, chemical changes are made in the alpha acids orhumulones resulting in the formation of compounds known as iso-alphaacids, i.e., isohumulone, isocohumulone and isoadhumulone. The alphaacids are extracted from the hops by the boiling wort and isomerized tothe iso-alpha acids during the kettle boiling stage.

[0009] It is known that iso-α-acids derived from hops (or an unreducedhop extract which contains iso-α-acids) can cause light instability inmalt beverages. The exposure of such a beverage to light can result inthe beverage becoming “light struck” and having a skunky odor. As aresult, such beverages cannot be packaged in clear or green glassbottles without a risk of developing the “light struck” character. Lightstable beers that can be packaged in clear or green glass bottles aremade using reduced hop extracts.

[0010] Hop extracts have been used in brewing beer for a number ofyears. The reasons are several-fold. When whole hops are added to thekettle, the yield of iso-alpha acids is poor, e.g., 10-25% based on thealpha acids present in the hops. However, the conversion of alpha acidsin a hop extract to iso-alpha acids can be very high, e.g. 80%.Furthermore, the utilization of the pure iso-alpha acids in apreisomerized extract which is added post kettle is known to beextremely high, e.g. 70-90%.

[0011] The predominant production of hop extracts consists of extractingthe essential bittering acids from the cellulosic material of the hopblossom by the use of either organic solvents or carbon dioxide. The hopextracts thus obtained can be added to the brewing kettle or chemicallyprocessed to isomerize and reduce the alpha acids. The hops from whichthe alpha acids have been removed are generally referred to as “spenthops” (but hereinafter referred to as “hop solids”) and they arediscarded or sold as animal feed.

[0012] We have discovered that one disadvantage of adding hop extractsto the wort in the kettle is that the beer produced lacks the fullflavor and aroma produced when whole hops are added to the wort in thekettle. As a result, fermented beverages, such as beer, which have beenprepared using hop extracts, although they may have the bitterness ofbeverages prepared from whole hops, do not have the same full hop flavoras fermented beverages made with whole hops. However, the use of wholehops to obtain the full hop flavor results in a very bitter tastingbeverages which may not be desired.

[0013] There are other disadvantages to using hop extracts. For example,the use of a CO₂ or hexane hop extract does not produce a light stableor fully kettle hopped beverage. Also, use of a processed CO₂ hopextract (to make “hydrohop”) does not produce a fully kettle hoppedbeverage. It would be advantageous to have a method of preparing lessbitter, fermented beverages having the same “full hop flavor” asfermented beverages prepared with the use of whole hops.

[0014] It has been surprisingly discovered that the use of hop solids oran extract of hop solids produces a light stable, fully kettle hoppedbeverage. Several of the inventors have disclosed (in a separateco-pending patent application) a method of preparing a full hop flavoredbeverage using hop solids. Hop solids have historically been a uselessby-product of the hop extraction process. It has now been surprisinglydiscovered that an extract of the hop solids can be used to produce abeer judged to have a superior hop flavor when compared to a beveragemade from hop extracts or even to a beverage made from hop solidsthemselves.

[0015] It is important to note that the “full” or “kettle” hop flavorrefers to the flavor derived from whole hops or hop pellets afterfermentation, not the original aroma of whole hops, hop pellets, CO₂ hopextract, or even hop character fraction.

BRIEF SUMMARY OF THE INVENTION

[0016] The primary objects of the present invention are to disclosemethods of preparing extracts of hop solids and the extracts of hopsolids thus obtained.

[0017] It is the primary object of the present invention to disclose amethod of preparing a hop flavored, fermented beverage which has thefull hop flavor of a fermented beverage prepared from whole hops, butwhich is less bitter than the beverage made using whole hops.

[0018] We have discovered that an extract of hop solids (the hop solidsremaining after the extraction of whole hops with carbon dioxide) can beused as the sole hopping material, to prepare a novel fermented beveragehaving a full hop flavor and little bitterness.

[0019] It is a further object to disclose methods for preparing a fullykettle hop flavored beverage using the novel extracts of hop solids.

[0020] As previously mentioned, hop solids are those solids which remainafter substantially all of the alpha acids, beta acids, and hop oilshave been removed from hops by a solvent, preferably by the liquid orsupercritical carbon dioxide (CO₂)

[0021] It is a further object to disclose novel flavoring agents whichcomprise an extract of hop solids.

[0022] The method of the present invention for making a fully kettle hopflavored beverage comprises adding to a fermentable growth media, priorto bio-conversion, (e.g., prior to or during kettle boil, or post knockout) an extract of hop solids as the sole hopping material; andbio-converting the media to form a hop flavored beverage, wherein thehop solids have no more than 0.5% w/w alpha acids.

[0023] Another aspect of the present invention provides a hop flavoredbeverage prepared by the foregoing method. A further aspect provides ahop flavored beverage prepared by adding to a fermentable growth media,prior to bio-conversion, an extract of hop solids as the sole hoppingmaterial, wherein the hop solids have no more than 0.5% w/w alpha acidsand then bio-converting the media to the hop flavored beverage.

[0024] Another aspect of the present invention provides a hop flavoringagent for beverages comprising an extract of hop solids, wherein the hopsolids have no more than 0.5% w/w alpha acids. Preferably, a non-polarsolvent like carbon dioxide or hexane is used for the extraction ofwhole hops to produce the hop solids. The extraction of the hop solidsis preferably accomplished by using a polar solvent.

[0025] The polar solvent can be selected from the group consisting ofwater, ethanol, isopropanol, methanol, dichloromethane,trichloromethane, n-butanol, ethylacetate, ethylene dichloride, andtrichloroethylene. Most preferably the polar solvent is ethanol orwater.

[0026] A further aspect of the present invention provides a method ofmaking a fully kettle hop flavored beverage comprising bio-converting afermentable growth media and adding to the converted media a fermentedwater extract of hop solids, the hop solids having no more than 0.5% w/walpha acids. A hop flavored beverage is also provided by this method.

[0027] A still further aspect of the present invention provides a hopflavored beverage prepared by adding to a bio-converted fermentablegrowth media a fermented water extract of hop solids, the hop solidshaving no more than 0.5% w/w alpha acids.

[0028] A final aspect of the present invention provides a hop flavoringagent for beverages comprising a fermented water extract of hop solids,the hop solids having no more than 0.5% w/w alpha acids.

[0029] Important advantages of the present invention are that it makespossible the preparation of a fully kettle hop flavored beverage whichwas previously unavailable and that such a beverage can be preparedusing a byproduct of hop solids which is itself an inexpensive andpreviously discarded byproduct.

[0030] A surprising aspect of the present invention is that an extractof the hop solids can be used in a method of adding a fully kettle hopflavor to beverages.

DETAILED DESCRIPTION OF THE INVENTION

[0031] Hop solids are those which remain after substantially all of thealpha acids, beta acids, and hop oils has been removed from hops,preferably by the liquid carbon dioxide (CO₂) extraction of ground hopsor hop pellets.

[0032] To determine the scope and effectiveness of the present inventionexperimental work was performed using a CO₂ extract, hop solids,extracts of hop solids, and extracted hop solids (all prepared fromCascade hop pellets). Each fraction was evaluated for its contributionto kettle hop flavor. As a result, it was found that the extract of hopsolids most effectively imparts a conventional full hop flavor to beer.The results of sensory evaluation confirmed that beverages made with theextracts of hop solids had a hop flavor similar to that of beveragesmade using hop pellets. The tests also confirmed that the beer made withthe extracts of hop solids could be packaged in the clear white (flintglass) or green bottles.

[0033] The hop solids for use in the invention are the spent hops whichremain after substantially all of the alpha acids, beta acids, and hopoils have been extracted (in whole or in part) from whole hops with anon-polar fluid, such as liquid carbon dioxide, supercritical carbondioxide, hexane, or the like. Generally, hop solids can be the residueremaining after any extraction of hops to remove substantially all ofthe alpha acids, beta acids, and/or hop oil.

[0034] The hop solids, alpha-acids and Hop Character Fraction (HCF) canbe obtained from whole hops by a process that can be illustrated asfollows:

[0035] The following is a brief description of the experimental testsperformed and the materials employed.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0036] By a fermentable growth media we mean (1) a conventional wort, or(2) any minimal media containing Difco yeast N base (0.8-8 g/l,preferably 1.7 g/l) and glucose (1-20% by weight, preferably 8-10%), orany combination of (1) and (2). By bio-converting we mean a fermentationprocess whereby the extracts of hop solids are converted to kettle hopflavor wherein the yeast is at a fermentable temperature and glucose ispresent.

[0037] 1. Ethanol Extract of Hop Solids

EXAMPLE 1

[0038] Using a polar extract of hop solids (the hop solids being theresidue of a first extraction of hops with a non-polar solvent to removethe alpha acids) to make a hop flavored beverage results in a beveragewhich is rich in positive hop components (fruity, estery, hoppy) anddevoid of negative ones (dry hop, green, tea-like, hop oil-like).Various components of Cascade hops (whole pellet; CO₂ extract; hopsolids; and extracts of hop solids) were investigated to evaluate theircapacity to deliver kettle hop flavor to a finished brew.

[0039] Sensory panels concluded that no significant level of kettle hopflavor was associated with any CO₂ extract or fraction thereof. Thislead to the conclusion that the component responsible for kettle hopflavor must still reside in the spent (CO₂ extracted) hop (hop solids).Using the CO₂ extracted hop solids to make a hop flavored beverageconfirmed that it indeed contained the precursor material which isconverted during fermentation into “kettle hop flavor”.

[0040] CO₂ extracted hop solids is typically in the form of dust whichmakes it difficult to handle. One option explored was solvent extractingthe dust so that the important hop flavor components could be deliveredas an easily handled liquid. Thus, ethanol was employed as a solvent toextract spent Cascade and spent Galena hop solids.

[0041] Referring now to Table 1, several 10 gallon lab brews were madeusing the ethanol extract from hop solids and the brews were thenevaluated. A pale malt beverage product with the special ethanol extractwas submitted for sensory testing (column 2). The product wasmonadically evaluated by fifteen panelists who routinely evaluateinterplant beverage samples. Nine flavor attributes were rated inreplicate using the QDA method. Mean scores are based on a 24-pointlinear scale.

[0042] The results are given below. Compared to a low hop flavored palemalt beverage (column 3), this product has more aroma strength,fruity/estery character, hop character, diacetyl character andaftertaste than typically found for a low hop flavor pale lagerbeverage. TABLE 1 Ethanol Extract Flavored Pale Low Hop Flavor LagerBeer Pale Lager Beer Characteristic (Mean Score) (Mean Score) AromaStrength 14.0 11.8 Fruity/Estery 11.8 9.2 Hop Character 10.4 8.5Malty/Grainy 7.8 N/A Sulphidic/tic 5.7 5.3 Diacetyl 4.8 3.7 Bitterness11.0 10.6 Body 11.3 N/A Aftertaste 12.0 10.8

[0043] The evaluation showed that a most pleasant estery hop flavor wasproduced using an ethanol extract of hop solids and was judged morepleasurable than using hop solids alone. This lead to the understandingthat ethanol extraction removes the most pleasant attributes from hopsolids, but not the negative ones.

[0044] This observation was confirmed by evaluating brews made with (1)hop solids; (2) ethanol extracted hop solids; and (3) ethanol extract ofhop solids. The brew with hop solids (1) had a typical cascade kettlehop flavor. The brew with ethanol extracted hop solids (2) had adistinct dry hop flavor lacking in fruity, estery attributes. The brewwith the ethanol extract of hop solids (3) had an unusually pleasantfruity/estery/hoppy flavor and aroma which is prized in hop flavoredbeverages (see Table 10). By dry hop flavor we mean any flavor derivedfrom adding hops post-fermentation.

[0045] Although ethanol is the most preferred solvent for extracting hopsolids, it is envisioned that any polar solvent will work. We envisionthe preferred extraction solvents to include water, isopropanol,methanol, dichloromethane, trichloromethane, n-butanol, ethyl acetate,ethylene dichloride, and trichloroethylene.

[0046] The amount of hop solids extract to be added depends upon theamount of flavoring desired in the resulting beverage and theconcentration of the desired extract components in the extractionsolvent. Typically, the amount of hop solids extract added will rangefrom 10 ppm to 10,000 ppm, more preferably 100 ppm to 5,000 ppm, andmost preferably from 1,000 ppm to 3,000 ppm (based on the extraction ofa given amount of hop solids).

[0047] CO₂ extraction of Cascade hops. The hops were extracted withliquid CO₂ at 50° F. and 700 psi. The residue (the hop solids) wasretained for further processing.

[0048] Preparation of an ethanol extract of hop solids. A sample ofCascade hop solids was obtained from the hop pilot plant liquid CO₂extractor, runs 640-641. The hop solids were greatly depleted of alphaacids (only 0.3% left), beta acids, and hop oils. The hop solids arenormally treated as a waste fraction, considered as having no value.Normally only the CO₂ extract is considered as having value.

[0049] 110.9 grams of hop solids were slurried with 576 grams of 95% v/vethanol and poured into a glass chromatography column. The ethanol wasallowed to slowly percolate at ambient temperature and pressure throughthe bed of hop solids. The filtered eluate (dark green colored ethanolextract) was collected (yield 350.6 grams wet weight).

[0050] Preparation of beer kettle hopped with the ethanol extract. Asample of Milwaukee Brewery wort from the cooler (which contained anegligible amount of hops products) was brought to the lab for are-boil. 18.2 kg of cooler wort and 2.0 kg water were brought to a boilin a kettle. 95.9 grams of ethanol extract (1,000 ppm based on hopsolids) (see above) were added at 60 minutes before knockout. At 30minutes before knockout, another 95.9 grams of ethanol extract (1,000ppm based on hop solids) were added to the kettle. The knockout wort16.8 kg was cooled and pitched with 12 million yeast cells/ml, aeratedand fermented at 60° F. for 7 days. The young beer was primary filteredand finished to a 3.65% w/w alcohol. The resulting beer was deemed tohave a desirable estery/hoppy flavor, free of dry hop flavor asevaluated by the fifteen member expert round table as shown in Table 1.

[0051] 2. Water Extract of Hop Solids

EXAMPLE 2

[0052] Water can also be used to obtain an extract of the hop solidswhich, when added before the fermentation step, produces a desirable hopflavored beverage. The water extract of the hop solids is hereinafterreferred to as “hop tea.” Likewise, the hop tea may be fermented andused to produce a desirable hop flavored beverage. The fermented top teamay be used as is, or it may be further processed by ultrafiltration(through a 300 nominal molecular weight cutoff membrane) whereby thepermeate may be used as the hop flavoring. Gases from the hop teafermenter may also be cold-trapped, whereby the condensate may be usedas the hop flavoring.

[0053] One advantage of using a fermented hop tea (orpermeate/condensate) is that it may be added after fermentation toproduce a desirable hop flavored beverage. Thus, the fermented hop teamay be added post-fermentation to customize any desired level of hopflavoring to the finished hop flavored beverage.

[0054] Referring now to Tables 2, 3 and 4 below, a number of hopflavored beverages were made using the above hop teas and evaluated by afifteen member sensory panel. Nine flavor attributes were rated inreplicate using the QDA method. Mean scores are based on a 24 pointlinear scale. The control sample was an unhopped pale malt lager beer.

[0055] Sample #2 was a hopped beer made with hop solids (hop solidsadded at 3,000 ppm). Samples #7 and #9 are hopped beers made with hopsolids at 15,000 ppm but blended with unhopped stock beer for a final3,000 ppm hop solids equivalent. Samples #3 through #6 are hopped beersmade with hop tea (produced by the exhaustive extraction of hop solidswith water at either 170° or boiling) added at a 3,000 ppm hop solidsequivalent.

[0056] Sample #8 is a hopped beer made by adding post-fermentation afermented hop tea to a 3,000 ppm hop solids equivalent. The hop tea waspitched with 25×10⁶ cells/ml of standard brewing yeast and was fermentedat 60° F. for 10 days using minimal media (Difco yeast N base andglucose).

[0057] BFKO means “before knock out.” SCO₂ means hops extracted withsupercritical CO₂. LCO₂ means hops extracted with liquid CO₂. MR means apale malt lager beer. TABLE 2 Sample ID Description ControlControl-Unhopped #2 Standard-Steiner Galena SCO₂ Hop Solids- 3000 ppm 60min. BFKO #3 Experimental-Hop Tea added 60 min. BFKO- 3000 ppmequivalent (Steiner Galena SCO₂ Hop Solids extracted with BOILINGwater-30,000 ppm) #4 Experimental-Hop Tea added 60 min. BFKO- 3000 ppmequivalent (Steiner Galena SCO₂ Hop Solids extracted with 170°water-30,000 ppm) #5 Experimental-Hop Tea added 0 min. BFKO- 3000 ppmequivalent (Steiner Galena SCO₂ Hop Solids extracted with 170°water-30,000 ppm) #6 Experimental-Hop Tea added at Fermentation-3000 ppmbrew kettle equivalent (Steiner Galena SCO₂ Hop Solids extracted with170° water-30,000 ppm) #7 Experimental-Fermented Galena hop solidshopped beer blended post Fermentation-3000 ppm brew kettle equivalent(Steiner Galena SCO₂ Hop Solids added to MR at 15,000 ppm andfermented-blended 85.3% MR stock) #8 Experimental-Fermented hop teaadded post Fermentation-3000 ppm brew kettle equivalent (Steiner CascadeSCO₂ Hop Solids extracted with boiling water-30,000 ppm and diluted to15,000 ppm with water and minimal medium containing 10% Dextrose final)#9 Experimental-Fermented Cascade hop solids hopped beer blended postFermentation-3000 ppm brew kettle equivalent (Miller Pilot Cascade LCO₂Hop Solids added to MR at 15,000 ppm and fermented-blended with 85.3% MRstock)

[0058] TABLE 3 ANALYSIS OF VARIANCE Mean Score* Level of AttributeControl #2 #3 #4 #5 #6 #7 F-Value Significance Aroma 10.6^(b) 11.5^(a)11.1^(a) 11.8^(a) 11.5^(a) 11.7^(a) 12.1^(a) 2.21 95.3% Strength Fruity/8.3^(b) 10.0^(a) 9.7^(a) 9.7^(a) 9.7^(a) 9.7^(a) 8.7^(ab) 3.46 99.7%Estery Hop 8.4^(a) 9.5^(a) 8.6^(a) 8.8^(a) 9.0^(a) 8.9^(a) 8.2^(a) 1.47NSD Character Malty/ 7.9^(a) 7.4^(a) 7.5^(a) 7.1^(a) 7.1^(a) 7.5^(a)7.6^(a) 0.66 NSD Grainy Sulphidic/ 5.9^(ab) 4.9^(b) 5.4^(ab) 5.0^(ab)5.3^(ab) 6.0^(a) 5.5^(ab) 2.24 95.6% tic Diacetyl 3.6^(b) 4.3^(b)4.8^(b) 4.5^(b) 4.5^(b) 4.0^(b) 8.0^(a) 9.70 99.9% Bitterness 9.9^(a)10.4^(a) 9.7^(a) 10.4^(a) 9.7^(a) 10.3^(a) 10.3^(a) 1.53 NSD Body10.2^(a) 10.8^(a) 10.3^(a) 10.2^(a) 10.2^(a) 10.0^(a) 10.9^(a) 1.52 NSDAftertaste 10.1^(a) 10.4^(a) 10.3^(a) 11.0^(a) 10.2^(a) 10.7^(a)10.9^(a) 1.71 NSD N = 21

[0059] TABLE 4 ANALYSIS OF VARIANCE Mean Score* Level of AttributeControl #8 #9 F-Value Significance Aroma Strength 11.0^(c) 13.5^(a)12.2^(b) 21.48 99.9% Fruity/Estery 7.9^(b) 9.4^(a) 9.3^(a) 7.75 99.9%Hop Character 8.2^(b) 8.6^(b) 9.6^(a) 6.96 99.8% Malty/Grainy 7.2^(b)7.1^(b) 8.0^(a) 3.85 97.4% Sulphidic/tic 5.6^(a) 5.6^(a) 5.9^(a) 0.44NSD Diacetyl 3.3^(b) 10.4^(a) 4.8^(b) 36.83 99.9% Bitterness 9.5^(c)10.6^(b) 12.1^(a) 26.72 99.9% Body 9.9^(b) 10.7^(a) 11.3^(a) 6.52 99.8%Aftertaste 9.7^(b) 12.1^(a) 11.9^(a) 12.80 99.9% N = 39

[0060] Tables 2 through 4 show that a hop tea or fermented hop tea maybe used to produce a hop flavored beverage having a desirable aroma,fruity/estery attributes, and a favorable hop character. Depending onthe desired attributes of the finished hop flavored beverage, the hopsolids, hop tea, or fermented hop tea can be added at 0.1 to 7.5lbs/barrel based on hop solids equivalent.

[0061] Other considerations. Although the present invention has beendescribed wherein the ethanol extract is added to the kettle boil, it isalso possible to add the polar solvent extract post kettle but prior tofermentation.

[0062] It is preferred that the hop solids have no more than about 0.5%w/w (dry basis) alpha acids and, more preferably, no more than 0.3% w/w(dry basis) alpha acids. Thus, it is preferred that a non-polar solventlike CO₂ or hexane be used to extract the whole hops or hop pellets. Itis most preferred that liquid or supercritical CO₂ be used. If a polarsolvent (like ethanol, water, etc.) is used to extract the whole hops orhop pellets, an undesirably higher residual amount of alpha acidsremains in the hop solids. Also, using a polar solvent to extract thehops results in a depletion of the critical kettle hop flavor componentsin the hop solids. Thus, it is critical that a non-polar solvent likeCO₂ be used to extract the whole hops.

[0063] It is also preferred that a polar solvent be used to extract thehop solids. Most preferably the polar solvent is ethanol or water. Thepolar extraction solvent also can be a mixture of ethanol and water inany combination. The use of a polar solvent results in the extraction ofthe most desirable kettle hop flavor components from the hop solids. Incontrast, using a non-polar solvent to extract the hop solids wouldleave behind important kettle hop flavor components.

Conclusions

[0064] The foregoing test results indicate that there was essentially nokettle hopped flavor difference between the light stable beer made bythe method of the present invention and the light unstable beer madewith hops. The beers made by the practice of the present invention hadacceptable taste and foam characteristics, as well as light stabilitydue to the low level of iso-alpha acids. Thus, it is possible by thepractice of the method of the present invention to prepare a lightstable, full hop flavored beer using hop solids and extracts of hopsolids.

[0065] It will be apparent to those skilled in the art that the methodof the present invention, in addition to being novel and useful, is alsosimple and economical. For example, only conventional brewing techniquesand equipment are used and the useful flavoring constituents of the hopsolids are not wasted.

[0066] The hop solids preferred for use in the method of the presentinvention are the hop solids obtained after the liquid carbon dioxideextraction of hops under 40° to 80° F. and 500-1000 psig. The liquidcarbon dioxide extraction of hops is described in U.S. Pat. No.4,344,978. Other hop solids that can be used are those obtained by theextraction of hops with supercritical CO₂ at a temperature of 100°-150°F. and pressure of 1100-3000 psig., or by the practice of the extractionmethods of U.S. Pat. Nos. 3,798,332; 4,002,683; and others.

[0067] Representative of the different types of hops that can be used toprepare the hop extract and hop solids are Cascade hops and Galena hops.However, other varieties of hops also can be used.

[0068] The amount of hop solids extract to be added depends upon theamount of kettle hop flavor desired in the resulting beverage. Normally,if the hop solids extract are used alone the amount employed will beequivalent to the equivalent amount of whole hops that would be employedfor the same flavor whole hopped beer. When the preferred compositioncontaining both hop solids and HCF are used the amount employed will beabout 0.5× to about 3× or more of the amount of whole hops that would beemployed.

[0069] It will be apparent to those skilled in the art that a number ofmodifications and changes may be made without departing from the spiritand scope of the invention.

[0070] For example, an exhaustive extraction of hop solids with boilingethanol resulted in about a 28% by weight extract on a dry basis. Also,an exhaustive extraction of hop solids with boiling water resulted inabout a 45% by weight extract on a dry basis. Both of these extractsproduce a fully kettle hop flavored beverage.

[0071] Therefore it is to be understood that the invention is not to belimited by the description and examples but only by the claims whichfollow:

We claim:
 1. A method of making a hop flavored beverage from afermentable growth media comprising the steps of: adding to the media,prior to bio-conversion, an extract of hop solids as the sole hoppingmaterial; and bio-converting the media to form the hop flavoredbeverage, wherein the hop solids have no more than 0.5% w/w alpha acids.2. The method of claim 1, wherein the hop solids are the residue of aCO₂ extraction of hops.
 3. The method of claim 1, wherein the hop solidsare extracted with a polar solvent.
 4. The method of claim 3, whereinthe polar solvent is selected so that it extracts essentially no dry hopflavor components from the hop solids.
 5. The method of claim 3, whereinthe polar solvent is selected from the group consisting of water,ethanol, isopropanol, methanol, dichloromethane, trichloromethane,n-butanol, ethyl acetate, ethylene dichloride, and trichloroethylene. 6.The method of claim 5, wherein the polar solvent is ethanol.
 7. Themethod of claim 5, wherein the polar solvent is water.
 8. A kettle hopflavored beer having enhanced light stability in a clear or green glassbottle which is prepared by the method of claim
 1. 9. A hop flavoredbeverage prepared by the method of claim
 1. 10. A hop flavored beverageprepared by the method claim
 4. 11. A hop flavored beverage prepared bythe method of claim
 6. 12. A hop flavored beverage prepared by themethod of claim
 7. 13. A hop flavored beverage prepared by adding to afermentable growth media, prior to bio-conversion, an extract of hopsolids as the sole hopping material, wherein the hop solids have no morethan 0.5% w/w alpha acids.
 14. An improvement in the brewing method formaking a hop flavored beverage which comprises adding to a fermentablegrowth media, prior to bio-conversion, an extract of hop solids as thesole hopping material, wherein the hop solids have no more than 0.5% w/walpha acids.
 15. A hop flavoring agent for beverages consistingessentially of an extract of hop solids, wherein the hop solids have nomore than 0.5% w/w alpha acids.
 16. The hop flavoring agent of claim 15,wherein the hop flavoring agent comprises a polar solvent extract of hopsolids.
 17. The method of making a hop flavored beverage from afermentable growth media comprising steps of: bio-converting the media;and adding to the converted media a fermented water extract of hopsolids as the sole hopping material, wherein the hop solids have no morethan 0.5% w/w alpha acids.
 18. A hop flavored beverage prepared by themethod of claim
 17. 19. A hop flavored beverage prepared by adding to abio-converted fermentable growth media a fermented water extract of hopsolids as the sole hopping material, wherein the hop solids have no morethan 0.5% w/w alpha acids.
 20. An improvement in the brewing method formaking a hop flavored beverage which comprises adding to a bio-convertedfermentable growth media a fermented water extract of hop solids as thesole hopping material, wherein the hop solids have no more than 0.5% w/walpha acids.
 21. A hop flavoring agent for beverages consistingessentially of a fermented water extract of hop solids, wherein the hopsolids have no more than 0.5% w/w alpha acids.